Bollito Misto Of Capon And Vegetables Recipes

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BOLLITO MISTO



Bollito Misto image

For some people, the peak of Italian civilization is reached every time they avail themselves of the depths of a pot of bollito misto. Each of its unfailingly tender components brings a distinct taste to the table, though all are bathed in the combined cooking juices that convey the essence of every ingredient.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 22

3 tablespoons extra-virgin olive oil
1 pound beef brisket, fat trimmed
Coarse salt and freshly ground pepper
8 cups homemade or store-bought low-sodium beef stock
12 baby carrots, 4 chopped, 8 whole
2 celery stalks, 1 chopped, 1 cut into 1-inch pieces
1 1/2 medium red onions, 1/2 onion chopped, whole onion halved
2 sprigs flat-leaf parsley
1 dried bay leaf
1 pound cotechino sausage
2 sweet Italian sausages
1 whole chicken (3 to 3 1/2 pounds), cut into 8 pieces
8 Red Bliss potatoes (or any boiling potatoes)
1 cup fresh flat-leaf parsley
1 cup fresh basil
1 cup fresh mint
1/4 cup capers, drained and rinsed
1 tablespoon whole-grain Dijon mustard, plus more for serving
2 anchovy fillets, rinsed
1 garlic clove, smashed
1 cup extra-virgin olive oil
Coarse salt and freshly ground pepper

Steps:

  • Make the bollito misto: Heat oil in a large pot over medium-high heat. Season brisket generously with salt and pepper. Cook until golden brown, 4 to 5 minutes per side. Add stock; chopped carrots, celery, and onion; parsley; and bay leaf. Bring to a boil, then reduce heat to simmer. Cover, and simmer gently until brisket is very tender, about 2 hours.
  • Transfer brisket to a plate. Strain stock though a fine sieve into pot, then add browned brisket, sausages, chicken, and potatoes. Bring to a boil, reduce heat, and simmer until meats and potatoes are just tender, about 30 minutes. Add whole carrots, onion halves, and remaining celery. Cover, and cook until vegetables are tender, 10 to 15 minutes.
  • Using a slotted spoon, transfer meat and vegetables to a platter. Strain stock into pot, and cook until reduced by half, 15 to 20 minutes.
  • Make the salsa verde: Puree all the ingredients through garlic in a blender. With machine running, add oil in a slow, steady stream. Season with salt and pepper.
  • Slice meats, and arrange on the platter with vegetables. Drizzle some reduced stock on top. Serve with salsa verde, mustard, and remaining stock.

BOLLITO MISTO (ITALIAN BOILED MEATS WITH RED AND GREEN SAUCES)



Bollito Misto (Italian Boiled Meats With Red and Green Sauces) image

Bollito misto is the Italian version of a boiled dinner, somewhat similar to the French pot au feu, but more complex. (A New England boiled dinner pales in comparison.) The dish can be quite an extravagant affair, with many cuts of veal, beef, tongue, sausages and a fat capon. This is a simpler version, though it is still a project and easier to complete if the work is spread over two or three days. But it is a worthy adventure. Serve the broth as a traditional first-course soup garnished with tortellini or other small stuffed pasta shapes, or plain, in little cups, for sipping. Two bright sauces - one green, one red - round out the dish as condiments.

Provided by David Tanis

Categories     meat, main course

Time P2DT5h

Yield 6 to 8 servings

Number Of Ingredients 34

4 pound chuck roast, rolled and tied
3 pounds bone-in beef shank, sliced 1 1/2-inch thick
Salt and pepper
4 whole cloves
2 bay leaves
2 large onions, peeled
1 teaspoon whole black peppercorns
2 celery stalks
2 large carrots, peeled
1 precooked cotechino sausage (about 1 pound)
6 sweet Italian sausages, with or without fennel seeds (about 1 1/2 pounds)
8 medium carrots, peeled
3 fennel bulbs, trimmed and cut into wedges
6 medium golden beets, turnips or rutabaga, peeled, cut into wedges
1 1/2 pounds small potatoes, such as Yukon Gold
Parsley sprigs, for garnish
3 bunches parsley, leaves and tender stems (about 3 cups)
1 bunch basil, leaves only (about 2 cups)
2 tablespoons capers in brine
Extra-virgin olive oil
Generous pinch of red-pepper flakes
Salt and pepper
4 thinly sliced scallions
2 tablespoons grated horseradish
A few drops of red wine vinegar
1 cup cubed day-old bread (1/2-inch pieces)
1/4 cup red wine vinegar
2 large roasted peppers (jarred are O.K.)
2 small garlic cloves
2 tablespoons tomato paste
1 teaspoon paprika (sweet or hot are fine, as long as it's fresh)
1/4 teaspoon ground cayenne
2 to 3 tablespoons extra-virgin olive oil
Salt and pepper

Steps:

  • Prepare the meats: Season chuck roast and beef shank generously with salt and pepper and let sit for 1 hour at room temperature or refrigerate overnight, if time permits. Transfer meats to a 12-quart pot. Use the whole cloves to stick the bay leaves onto the whole onions, and add to the pot along with peppercorns, celery stalks and large carrots.
  • Cover with 4 quarts water (or a little more to cover) and bring to a boil. Reduce heat, cover with lid ajar and cook at a bare simmer for 2 to 3 hours, until meats are fork tender.
  • Make the salsa verde: Purée parsley, basil and capers in food processor with about 1 cup olive oil to make a rough, loose paste. Transfer to a bowl, and stir in red-pepper flakes, salt and pepper, scallions, horseradish and vinegar. Thin with more oil to desired consistency. You should have 1 1/2 cups. (Both sauces can be made well ahead of time. The salsa verde will keep for 2 to 3 days in the refrigerator and is great on grilled fish, chicken or vegetables.)
  • Make the salsa rossa: Soak bread cubes with red wine vinegar until soft. Transfer to a blender or food processor, along with roasted peppers, garlic, tomato paste, paprika and cayenne. Blend until smooth, thick and creamy. Transfer to a bowl, stir in olive oil until it's the consistency of a milkshake. (Don't worry if it's a little thin.) Season with salt and pepper. Taste and adjust seasoning - it should be spicy, and you should have 1 1/2 cups. (The sauce will keep in the refrigerator for 1 week.)
  • Once meats are tender, remove them from the pot and set aside. Strain broth through a fine mesh sieve and discard aromatics. Ladle off any surface fat. (If time permits, refrigerate meat and broth overnight.) Reheat meat in a small amount of broth. Bring remaining broth to a simmer and reduce for 10 to 15 minutes to concentrate flavors. Season to taste.
  • Bring a separate pot of water to a light simmer over medium heat, and cook the precooked cotechino sausage for 30 minutes. Add the Italian sausages and simmer for 12 minutes, until firm and cooked through. Turn off heat and keep sausages warm in their cooking liquid.
  • As sausages cook, prepare the vegetables: Bring a pot of well-salted water to a boil. Cook each type of vegetable separately until soft but not mushy, about 10 minutes each, a bit longer for the potatoes. Blot on a kitchen towel, then arrange on a platter and keep warm.
  • To serve, cut chuck roast into 3/4-inch-thick slices, and chop shank meat into rough chunks. Cut cotechino crosswise into 1/2-inch slices. Leave Italian sausages whole. Arrange all meats on a platter, moisten with a little hot broth and garnish with parsley sprigs. This meal works well as a buffet, or you may prepare individual plates. Pass salsa verde and salsa rossa at the table. Serve broth in small cups alongside, if desired.

BOLLITO MISTO OF CAPON AND VEGETABLES



Bollito Misto of Capon and Vegetables image

This recipe makes enough broth for the Tortellini in Capon Broth. Charring the onions and leeks over a flame imparts a richer flavor to the liquid.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 12

2 large onions, peeled
2 leeks, cut in half, washed thoroughly
1 capon (7 to 8 pounds), tied
4 celery stalks, cut in half
4 large carrots, cut in half
2 small tomatoes
20 basil leaves, washed
10 sprigs flat-leaf parsley
2 cubes chicken bouillon
4 tablespoons salt
1 cotechino sausage
Mixed Vegetables

Steps:

  • Place onions and leeks directly over a stovetop flame; cook, turning, until slightly charred, about 5 minutes. Transfer to a large stockpot. Add capon, celery, carrots, tomatoes, basil, parsley, chicken bouillon, and salt; cover with 6 quarts water. Place over high heat; bring to a boil. Reduce heat to medium low; simmer partly covered until capon is cooked through, about 1 1/2 hours.
  • Carefully lift the capon from the broth, and transfer to a cutting board. Cover capon with a clean wet cloth, cover with aluminum foil, and set aside in a warm place. Pass the broth through a cheesecloth-lined sieve into a large container. Using a wooden spoon, press down to squeeze out as much liquid as possible from vegetables, and discard solids. Using a large spoon, remove as much fat that rises to the top as possible. Transfer stock to a large saucepan; return to high heat.
  • One hour before serving, bring a large pot of water to a boil. Pierce the sausage all over with a fork. Wrap in cheesecloth, and tie ends with kitchen twine. Add the prepared sausage, reduce heat to medium, and cook for 1 hour. Remove from heat; keep warm. When ready to serve, slice the sausage and capon into serving pieces and arrange in a serving dish with Mixed Vegetables.

BOLLITO MISTO



Bollito Misto image

Provided by Giada De Laurentiis

Categories     main-dish

Time 3h20m

Yield 8 to 10 servings

Number Of Ingredients 27

4 pounds beef brisket or top round
Salt and freshly ground pepper
4 cups beef stock or broth
About 4 cups water, enough to cover the beef
2 onions, peeled and quartered
4 celery stalks, cut in 1/2
1 bay leaf
4 carrots, peeled and cut into thirds
1 pound small boiling potatoes
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
Gorgonzola Sauce, recipe follows
Spicy Salsa Verde, recipe follows
4 ounces Gorgonzola
2 cups mayonnaise
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup chopped parsley leaves, about 1 bunch
2 shallots, chopped
2 tablespoons chopped capers
2 cloves garlic, minced
2 teaspoons hot sauce, or 1/4 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons sherry vinegar
1 1/2 cups extra-virgin olive oil

Steps:

  • Heat a large braising pot over medium-high heat. Season the beef with salt and pepper. Sear the beef, browning it on both sides, about 5 minutes a side. Carefully add the stock and enough water to just cover the meat. Add the onion, celery, and bay leaf. Bring the liquid to a boil. Lower the heat to a simmer, cover, and cook for 1 hour. Add the carrots and potatoes and cook until the meat is tender, about another hour. Carefully lift out the meat, place on a cutting board, and cover with foil. Strain the vegetables from the stock. Discard the celery, onion, and bay leaf. Arrange the carrots and potatoes on a platter and cover with foil to keep warm. Continue cooking the stock uncovered over medium heat until reduced by half, about 20 minutes. Meanwhile, slice the meat against the grain, on an angle. Arrange the meat alongside the carrots and potatoes on the platter. When the stock has reduced, season with salt and pepper, to taste, and transfer to a gravy dish. Serve the Bollito Misto with the gravy and bowls of the Gorgonzola Sauce and the Salsa Verde.
  • Put all the ingredients in a food processor and combine until smooth. Serve in a side dish.
  • In a bowl, stir all the ingredients together until combined. Serve in a side dish.

EGIDIANA'S BOLLITO MISTO



Egidiana's Bollito Misto image

Provided by Molly O'Neill

Categories     dinner, project, main course

Time 3h

Yield Eight servings

Number Of Ingredients 32

3-to-4 pound chicken
2 pounds beef shank
2 pounds short ribs
1 red onion
1 white onion
3 stalks celery
1 ripe tomato
2 bay leaves
3 stems parsley
1 teaspoon salt
4 black peppercorns
4 cups chicken broth
6 cups cold water
4 carrots
4 potatoes
4 leeks, rinsed, trimmed and cut in half
3 whole chicken breasts, boned
1/4 teaspoon, plus a dash, freshly grated nutmeg
1/2 cup Parmesan cheese
2/3 pound mortadella, thinly sliced
1/4 cup coarsely chopped flat-leaf parsley
1 clove garlic, coarsely chopped
2 eggs
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 eggs, lightly beaten
1/2 cup Cream of Wheat
1/4 cup Parmesan cheese
1 tablespoon milk, with 3 additional tablespoons if necessary
1 tablespoon butter, softened
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Place the chicken, beef shank, short ribs, red and white onions, celery, tomato, bay leaves, parsley, salt and peppercorns in a large pot. Add the chicken broth and the cold water, bring to a boil, reduce heat and simmer for 45 minutes.
  • While the broth is simmering, make the sausage. Place the chicken breasts and the nutmeg in a food processor and use the pulse button to coarsely chop the mixture. Do not overprocess: this will yield a weird, spongy, bolognalike creation. When coarsely chopped, add the Parmesan, mortadella, parsley, garlic, eggs, salt and pepper and pulse briefly to combine. Shape this mixture into a log about 3 to 4 inches in diameter, wrap securely in cheesecloth and, after the broth has cooked for 45 minutes, add the sausage to the broth.
  • Peel and cut the carrots into 2-inch chunks. Peel and cut the potatoes into 2-inch chunks. Forty-five minutes after the sausage has been added to the pot, add the carrots, potatoes and leeks and cook for 30 minutes.
  • While the vegetables are cooking, make the minestra di semolina. Place the lightly beaten eggs in a bowl, add the Cream of Wheat and stir to combine. Add the Parmesan, 1 tablespoon of milk, the butter, the salt and pepper and whisk. The mixture should resemble a thick pancake batter. Add more milk, if necessary, to achieve this texture. Heat a nonstick skillet over medium heat. When hot, add the batter, smoothing to make one even layer. Cook for 1 minute, reduce the heat to low and continue cooking for 4 more minutes. Gently turn the pancake, cook for 3 minutes on the second side, turn out onto a plate and cool.
  • Use a slotted spoon to gently remove the carrots, potatoes and leeks from the broth. Arrange on a warm platter, cover lightly with broth to avoid drying and keep warm. Remove the sausage, unwrap it, cut it into 1/2-inch slices and arrange them on a platter along with the beef shank, ribs and chicken, hacked into serving-size pieces.
  • Strain the broth and return it to medium heat. Skim off any visible fat. Boil until the broth has reduced to 8 cups, about 7 minutes. Season to taste with salt and pepper.
  • While the broth is simmering, use a sharp knife to cut the minestra di semolina into 1/4-inch chunks. Serve the broth liberally garnished with minestra di semolina as a first course, followed by the boiled meat and vegetables with the green and the red sauces below.

BOLLITO MISTO DI VERDURE (BOILED MIXED VEGETABLES)



Bollito Misto Di Verdure (Boiled Mixed Vegetables) image

So simple it almost seems silly to post it. This is a great summer side dish or salad when the veggies are at their peak. This is just a suggestion of veggies to use add more to the list (as I do) or change it as the harvest changes. Its very important to use a very good, flavorful oil here. I got this from about.com and they never gave how many servings so I am guessing. I usually make a big batch of this and keep it in the fridge to use for a few days. The leftovers are always great tossed with pasta or risotto. The cook time is the chill time. We sometimes add a drizzle of vinegar at the table and/or a handful of grated cheese if it strikes our fancy.

Provided by Ilysse

Categories     Vegetable

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 1/2 lbs potatoes, peeled and cut into chunks
3 -4 carrots, peeled
1/2 lb beet
1/2 lb zucchini
1/2 lb string bean, ends snapped off and strings removed
olive oil
capers packed in salt (optional)
1 tablespoon parsley, minced and other optional herbs you have in your garden (basil, oregano, rosemary are all nice)
salt and pepper

Steps:

  • Boil or steam all the vegetables keeping in mind they cook at different rates so you'll either have to do them in batches or different pots.
  • Cook them to your taste. Some I like crisp-tender, others well done.
  • Drain them and let them cool enough to handle them.
  • Peel the beets and chop all the vegetables into bite-size pieces and combine them in a bowl.
  • If you are using capers, stir them in now.
  • Season with olive oil to taste, keeping in mind that the vegetables shouldn't be dry, but they shouldn't be swimming either. Season with salt and pepper and the herbs to taste and chill for at least an hour.

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From foodnetwork.co.uk


BOLLITO MISTO WITH SALSA VERDE AND FRIGGONE RECIPE - COOKING INDEX
Add the sausages and the capon and bring to a boil, lower the heat to a high simmer and cook covered for 30 minutes, replenishing with water as necessary to keep all meat covered. To make the salsa verde, place the parsley, anchovies, capers, hard-boiled egg, cornichons, white wine vinegar, salt and pepper in the food processor and blend until smooth, about 1 minute.
From cookingindex.com


BOLLITO MISTO RECIPE | EAT YOUR BOOKS
Bollito misto from A Lifetime of Cooking, Teaching and Writing from The French Kitchen (page ... balsamic vinegar; baby onions; gravy beef; cotechino …
From eatyourbooks.com


BOLLITO MISTO RECIPE | GIADA DE LAURENTIIS | COOKING CHANNEL
4 pounds beef brisket or top round. Salt and freshly ground pepper. 4 cups beef stock or broth. About 4 cups water, enough to cover the beef. 2 onions, peeled and quartered
From cookingchanneltv.com


BOLLITO MISTO - GLUTEN FREE RECIPES - FOODDIEZ.COM
Add the onion, celery, and bay leaf. Bring the liquid to a boil. Lower the heat to a simmer, cover, and cook for 1 hour.
From fooddiez.com


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